Best 7 Roast Beef Horseradish Sauce Recipes

ROAST BEEF HORSERADISH SAUCE

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
• Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
• Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.

ROSEMARY-GARLIC ROAST BEEF AND POTATOES WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 400 degrees. In a small bowl, stir together 3 tablespoons oil, rosemary, garlic, and lemon zest; season with salt and pepper. In a large ovenproof skillet, heat 1 tablespoon oil over medium-high. Pat beef dry and add to skillet. Increase heat to high and cook, turning with tongs, until beef is browned on all sides, about 10 minutes.
• Brush or spoon rosemary mixture over roast and place in oven. Roast 20 minutes. Remove from oven and place potatoes around roast, tossing in pan juices. Roast until potatoes are tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 120 degrees to 125 degrees), 30 to 35 minutes. Transfer roast to a cutting board, loosely tent with foil, and let rest 10 minutes. Toss potatoes with pan juices; tent with foil. Thinly slice meat against the grain and serve with potatoes and horseradish sauce.

CREAMY HORSERADISH SAUCE FOR ROAST BEEF

Steps:

• Stir all ingredients together.
• Chill to meld flavors.

SIMPLE ROAST BEEF WITH HORSERADISH CREAM SAUCE

Steps:

• 1. Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes.
• 2. Repeat with another 1/2 cup of the salt.
• 3. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.
• 4. Preheat the oven to 450 degrees F. Season the meat with pepper and roast for 20 minutes.
• 5. Reduce the oven temperature to 225 degrees F and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120 degrees F. Let the meat rest for 30 minutes. *I use an in oven internal thermometer for perfect temp.
• 6. In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper.
• 7. Slice the roast and serve with the horseradish cream.

ROAST BEEF SLIDERS WITH HORSERADISH SAUCE RECIPE

Steps:

• Instructions Preheat the oven to 350 degrees. In a medium bowl combine the horseradish sauce by mixing the horseradish, mayo, lemon juice, Worcestershire sauce, pepper, and salt. Taste for seasoning. Set aside. In a 9x13 baking dish place the bottom half of the rolls, spread half of the horseradish sauce evenly over the rolls and evenly lay out about 6 slices of the provolone cheese. Top with the roast beef, folding and layering the meat on each roll, drizzle the beef with the remaining horseradish sauce, layer with the remaining cheese slices and place the roll tops over the cheese. Brush with the melted butter, cover with foil and bake 15 minutes. Remove the foil and bake another 5 to 10 minutes, until the cheese is melted. Notes If using actual slider buns instead of dinner rolls you will need 1 1/4 lb of roast beef and about 14-16 slices of provolone.

HERBED ROAST BEEF WITH HORSERADISH SAUCE

Steps:

• Trim and tie roast if desired. In a small bowl, combine the fennel seed, crushed rosemary, basil, marjoram, savory, thyme and sage; rub over roast. Place fat side up in a roasting pan. Top with onion and rosemary sprigs. , Bake, uncovered, at 350° for 2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Discard onion and rosemary. Let roast stand for 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.